Ingredients:

  • 4 catfish fillets (6-8 ounces/ 170-225 grams each), skinless
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 lemon, zested and juiced (yields about 2 tablespoons juice/ 30 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 cup panko breadcrumbs (85 grams)
  • 1/4 cup finely chopped fresh parsley (10 grams)
  • 2 tablespoons finely chopped fresh dill (5 grams)
  • 2 tablespoons grated Parmesan cheese (optional, 10 grams)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • 1/4 teaspoon paprika (1.25 ml)
  • 2 tablespoons melted unsalted butter (30 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper if desired.
  2. Pat catfish fillets dry with paper towels. In a small bowl, whisk together olive oil, Dijon mustard, lemon zest, lemon juice, salt, and pepper.
  3. Brush each fillet with the Dijon-lemon mixture.
  4. In a separate shallow dish, combine panko breadcrumbs, parsley, dill, Parmesan cheese (if using), garlic powder, and paprika. Mix well. Stir in melted butter.
  5. Dredge each fillet in the panko mixture, pressing gently to adhere the crumbs. Ensure the fillets are evenly coated.
  6. Place breaded catfish fillets on the prepared baking sheet.
  7. Bake for 20-25 minutes, or until the fish is cooked through and the crust is golden brown and crispy. The internal temperature should reach 145°F (63°C).
  8. Serve immediately with lemon wedges, if desired.